440 03, Zitsa, Ioannina, Greece
Phone: +30 2658 02 22 12
It was during the ‘60s when a man envisioned that his homeland could return fruits of exceptional quality. Therefore, he made a decision to go abroad and study oenology and viticulture at the famous school in Bordeaux, France and become one of the first oenologists in Greece engaged in producing wine.
Lefteris Glinavos knew from the first moment that his studies would contribute to make the most of and bring out the natural wealth not only of Zitsa, but also of Greece as a whole.
Thus, in 1978 he decided to establish DOMAINE GLINAVOS in the Viticultural Area with Protected Designation of Origin, at Zitsa, Ioannina.
Even since 1980, he used the most advanced technologies of the time and he created the traditional rosé semi-sparkling wine “Kyra Frosyni” and the white dry wine “Balthazar-Zitsa”. However, he was and still remains loyal to the tradition and the main varieties of the area of Ioannina and more specifically those of Zitsa: the white “Debina” and the red “Vlahiko”.
In 1990, DOMAINE GLINAVOS made a new start and broadened its horizons as the son of the founder, Thomas Glinavos, joined the family business. Thomas Glinavos studied Economics at the University of Stockholm. It was then that the first major investment was made with emphasis on modernizing the wine making equipment and creating new buildings, open to the public. The art of oenology, the knowledge and experience of Lefteris Glinavos were passed on to the next generation and they combined to create a new foundation stone for the evolution and distinction of the wines cultivated in one of the furthermost borders of Greece, from Zitsa, Ioannina. Even since that time, DOMAINE GLINAVOS started gaining its first distinctions, its first important awards in local and international competitions.
A modern distillery producing the Epirotic tsipouro (without anise) was established in 2004 and two types of double-distilled tsipouro (pomace brandy) were introduced to the market: “Classic” and “Oak Aged” (maturing in oak barrels for two years).
In 2009, DOMAINE GLINAVOS establishes a new major unit producing sparkling and semi-sparkling wines. The purpose of this investment - which amounted to 1.4 million Euro – was and still is to continue the tradition of Zitsa in exceptional quality sparkling and semi-sparkling wines produced from the “Debina” and other grape varieties.
Nowadays, the warm welcoming of DOMAINE GLINAVOS’ wines by the new markets in Greece and abroad but mostly the long-lasting trust of our customers allows all of us to continue our journey into this less treaded path, the path of tradition, of high quality, a path that presupposes passion and love for mother earth.
THE PLACE AND OUR PREMISES
Behind the traditional architecture of Epirus and the serene environment hide our high technology wine-making facilities, where the exceptional quality wines of DOMAINE GLINAVOS are produced. Our vineyard is located at a semi-mountainous microclimate, it extends to approximately 145 acres and it is one of the most remote and distant areas in Northwestern Greece. It is here that the indigenous grape varieties “Vlahiko”, “Bekari” and of course the white “Debina” grow. “Debina” gives the area the rare privilege to produce wines of Protected Designation of Origin. Naturally, our vineyards are not lacking of many more Greek and international grape varieties such as “Malagouzia”, “Cabernet Sauvignon”, “Merlot” of Epirus, “Traminer” and “Sauvignon Blanc”.
The underground cellars of GLINAVOS winery extend to 380 sq.m. and they are located 6 meters below earth level. They are built in stone with vaults and wooden foundations which are able to accommodate approximately 400 oak barrels.
Throughout most of the year, the natural cellar temperature is 12° - 14°C, ideal for the maturation of the wines and the humidity is 75 - 80%. During the hottest months, i.e. July and August, the cellars are air-conditioned to ensure that the required aging temperature is maintained. The atmosphere therein is renewed on a daily basis with an automatic ventilation system.
The aging barrels are all made of finest quality oak which originates from the best forests in France, Spain and U.S.A. The capacity of most barrels is 225 ltrs, which is the normal French size barrel, whereas 10% of them can contain 300 ltrs.
The aging period for the red wines varies from 10 to 24 months and for the white wines from 5 to 10 months.